Veggie and Cheddar Soup

I love fall.  Love the temperature.  Love the colors. Love the smells. Love the Holidays. Love the hot chocolate.  Love all the comfort foods.  Love the soup.

One very easy way to use your food storage, especially your freeze dried food storage, is in soup.  Washing, cutting, peeling, and chopping vegetables can be time consuming.  But when you use freeze dried products, you don’t have to spend time doing any of that, but have have the same great taste and nutrients!

In addition, many soup recipes make far too much for our family.  Yes, we have four kids, but they are all 4 and under and still don’t eat that much!  But if I try to cut most soup recipes in half, I ended up with wasted produce: like onions or celery!  They really should sell celery in single stalks, I telling you!  Freeze dried products solve this issue as well b/c I can add just what I need for my soup that night and the rest stays good in the can for months!

This Veggie and Cheddar soup recipe was delicious!  I got the idea for it from Jessica over at Good, Cheap Eats.  Hers included zucchini and at the time I didn’t have any freeze dried zucchini b/c THRIVE Life (formerly Shelf Reliance) didn’t carry it.  So, I used fresh zucchini.  I guess now that I have freeze dried zucchini, I will have to go back and try it that way!

Veggie and Cheddar Soup:
  •  2 cups freeze dried cheese
  • 1/2 cup freeze dried zuchini
  • 1/4 cup carrot dices
  • 1/3 cup freeze dried chopped onion 
  • 1 cup freeze dried broccoli 
  • 4 cups water
  • 2 T. Chicken Bouillon
  • 1/2 cup instant milk powder
  • 2 cups water
  • 3 Tablespoons butter powder
  • 1/4 cup flour
  • 1 T water

Place cheese in a bowl with enough water to cover. Set aside for 10-15 minutes

In medium sauce pot, add zucchini, carrots, onion, broccoli, 4 cups water and bouillon. Simmer.

While broccoli mixture is simmering, mix milk powder and 2 cups water in another bowl. Meanwhile, mix butter powder and flour in a large pot.  Add 1 T water and cook for a minute or two over med-high heat.. Whisk milk in flour mixture until smooth. Simmer until thickened.  
Drain cheese and then add to milk mixture.  Whisk until smooth again. Incorporate vegetable mixture into cheese sauce, whisking until smooth once again. Serve immediately.

I am an independent consultant for THRIVE Life (formerly Shelf Reliance); a company with a mission to empower others to become self reliant, prosperous and charitable.  You can learn more about THRIVE Life (formerly Shelf Reliance), becoming a THRIVE Life (formerly Shelf Reliance) consultant ,buying their products, or earning free products, on my THRIVE Life (formerly Shelf Reliance) Consultant website.    

Protected by Copyscape Originality Check

It’s Your Turn:

What do you think? I’d love to hear your thoughts, and encourage you to share your experience and insights in the comments box below.


64,531 Spambots Blocked by Simple Comments

HTML tags are not allowed.